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(Re)seasoning your cast iron pan

cast iron pan

Although seasoning your cast iron pan might seem like a very long and tiresome process, you won’t need to repeat it often. As a matter of fact, I did it only once – when my new pan just arrived. That was maybe 3 years ago. After that, I only washed it and did the basic preparation, described here. That is why I needed to google this process to remember everything.

According to various sources, you can:

  • heat the pan in the oven for around an hour and let it cool off there;
  • take the pan out of the oven every 30 minutes and reapply the oil, heat for another 30 minutes repeating this process 3-4 times;

I prefer heating once and for an hour. Why bother with a very long and messy process when the seasoning is later kept in touch basically every time you cook or wash the pan.

By the way, the secret to successfully cooking with cast iron pan is that you MUST first preheat the pan with oil until the oil gets to the temp where it nearly starts to smoke ONLY then place the food in the pan. If you won’t have patience and will put the food earlier, it will get stuck to the pan, the food will get ruined and after cooking you will have a lot of work scrubbing and washing the pan. If the food still sticks to the pan do not try to peal it off let it absorb some heat for a while and eventually it should pop off by itself.

Learn more about the benefits of having a cast iron pan.

The seasoning of a cast iron pan

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Prep Time: 5 minutes Cooking Time: around 1 hour


  • Cast iron pan
  • Water
  • Oil you usually use for cooking
  • Stove
  • Oven



Carefully and thoroughly rinse your pan under running water


Put the wet pan on the hot stove for few minutes to let it completely dry off


Preheat the oven to around 200 C degrees


Make sure the pan is completely dry and only then apply oil and gently rub it in using a soft material. Rub the whole pan, handle included


Make sure there is no excessive oil and everything is covered evenly


Put the pan in the oven upside down, put something under the pan to collect excessive oil if there will be some


'Cook' a pan like that for around an hour, let it cool off in the oven for another hour


Make sure your kitchen is fully ventilated while you season the pan in the over. As oil is heated it will start to vaporize and it will become quite steamy. It is part of the process.

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